Seriously Simple: Pan roasted pork chops a weeknight treat
1 cup chicken stock
1/2 cup reserved pepper juice
1. Season the pork chops on both sides with salt and pepper.
2. Preheat the oven to 425 F.
3. In a heavy ovenproof 12-inch pan or cast iron skillet heat the oil on medium-high heat. Add the pork chops and saute on each side for about 3 minutes or until nicely seared. Remove to a side dish.
4. Add the onion and the drained cherry peppers; saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Add the garlic and thyme and saute another minute. Add the chicken stock and reserved pepper juice, and bring to a boil on high heat. Return the pork chops back into the pan along with any juices.
5. Using pot holders to avoid burning yourself, place pan in the oven and roast for about 15 minutes or until the pork chops are slightly pink and almost cooked through. Place the pork chops on a platter and lightly cover.
6. Place the pan back on the stove on high and reduce the liquid for about 3 to 5 minutes or until slightly thickened. Spoon the sauce around the pork chops and serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
